In a large pot, cover the baby potatoes with cold water and stir in 1 tablespoon of salt. Bring the water to a boil over high heat, then reduce to a medium simmer to prevent the skins from splitting. Boil for 10 to 15 minutes until a knife slides in without resistance.

After boiling, drain the potatoes and let them sit for a minute to steam dry. This helps the butter to coat the potatoes evenly.

Transfer the potatoes to a bowl. Sprinkle with the additional salt and pepper, then add the butter. Toss everything together until the butter is melted and the potatoes are well coated.

Just before serving, sprinkle the chopped dill, chives, and parsley over the potatoes. Stir gently and serve the potatoes warm.